Saturday, January 10, 2015

Pumpkin Pie Pancakes

In case you haven't noticed, fall is my favorite time of the year. It inspires all kinds of baking sprees and soup recipes to freeze for the upcoming cold of winter. Though San Francisco can hardly boast much in the way of cold winters...

We've had some pumpkin puree sitting in our cabinet for a little while, just itching to be used. This morning, Katy called out to me from her bedroom, "PUMPKIN PANCAKES!"

You don't have to ask me twice to make ANYTHING with pumpkin!

We found a recipe from for a tasty sounding pumpkin pancake but used some tips from one reviewer for a more pumpkin pie-like taste. We went with this reviewers tips. Of course, our recipe utilized whole wheat flour and lactaid milk (we're sadly out of almond milk).


  • 1 egg
  • 2 tbsp vegetable oil
  • 1 ½ c. milk
  • 1 1/3 c. pumpkin puree
  • 3 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ½ tsp salt
  • 2 c. whole wheat flour

  1. In medium sized bowl, beat the egg. Add remaining wet ingredients and mix well.
  2. Add all but the flour and mix well. Add flour half a cup at a time just until mixed. Ours came out quite thick because I misread how much milk to use. Whoops! So I ended up adding more milk anyway. ;)
  3. Heat a large skillet at medium-high heat and spray with non-stick cooking spray.
  4. Pour the batter into the skillet to your desired sized.
  5. Plate and scarf. :D

It would have been lovely to top with powdered sugar, but we didn't have any. Instead, we buttered them up and drizzled a bit of honey on top. Just as delicious! The batter came out very thick, so the insides were still deliciously gooey pumpkin pie filling taste. Absolutely amazing. We also served with some freshly made juice. Mmmm...

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